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Creating recipe portion sizes

wjb3wvu
wjb3wvu Posts: 1 Member
edited November 2024 in Health and Weight Loss
When creating a recipe, this program only asks how many portions it has. How would I create a portion size of, say, 1g, or 1oz, or 1 cup? It's difficult to guess how many portions a roast beef casserole contains, given that a roasts vary in weight, etc.

Replies

  • amtyrell
    amtyrell Posts: 1,447 Member
    Yes but if roast input varies by weight the calories does as well. I weigh my final product and make servings 100g then I can weigh my serving and then redo recipe same next time and 100g is always a serving. (Except protein cheesecake which is 1/8 a cake for me but input is always weighed)
  • vivelajackie
    vivelajackie Posts: 321 Member
    Honestly I do it by guaging the total calories per serving. If I'm making a recipe and it could vary between 9 and 12 servings (oh yeah, happens in baking brownies etc) and I don't mind a portion being smaller and lower calories I'll do 12.

    With meat, your typical serving size is about 4oz of meat. Cook it up, weigh it out, and divide. You can always make a recipe and change the portion size, that way you've got all the ingredients accounted for. I'd portion out the roast in however many 4oz servings you can get, then divide the veggies and such among the roast. Just weigh things as you go to make it as equal as possible. Now, you mentioned it being a casserole so I probably rambled for naught. I hope it may have helped it some though. I treat an average casserole like a pan of brownies. See how many calories it'd be if you portioned it out into 6 or 9 servings.

    Maybe there's an easier way to do that, but off the top of my head that's how I would approach it.
  • MsHarryWinston
    MsHarryWinston Posts: 1,027 Member
    I just made a roast and veggies to meal prep for my week. I built it as 6 servings and I'm splitting it up as 6 servings, done and done. It's not about a 1oz portion to me it's about a serving amounts when I build recipes.

    So today my raw roast came in at 55.31oz. I weigh out every ingredient in the recipe then add it, then it comes up with the calorie amount per portion. Then once it's cooked I cut up the roast and split it into 6 equal portions. Easy.
  • SafioraLinnea
    SafioraLinnea Posts: 628 Member
    You can always edit the recipe afterward for actual number of servings.

    With the roast example, I would take the meat out of my own serving and weigh it and use that.
  • SusanMFindlay
    SusanMFindlay Posts: 1,804 Member
    For multi-meal recipes, I weigh the final product and divide by 100 g to give the number of servings. Then, if I weigh out 250 grams, that's 2.5 servings. (Some people just use the weight in grams as the number of servings, but I prefer the smaller numbers generated by having each serving be 100 g instead of having each serving be 1 g.)
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    edited June 2017
    Weigh your end product and either divide that into your servings of choice (for example 8 servings) and see how much each one weighs - note that in your recipe name. "Beef stew - 300g serving"

    Or weigh your end product and set that as the number of 1g servings. So when you ladle out 250g one day, log 250 servings. 300g the next day, log 300 servings.
  • PAV8888
    PAV8888 Posts: 14,678 Member
    Set a temporary number of portions when creating your recipe using the raw ingredients. Say 1 or 10.

    Then cook the food and weigh the final product.

    Depending on how much the end results weigh, choose 1, 10, or 100g portions and edit the recipe to reflect that.
  • dutchandkiwi
    dutchandkiwi Posts: 1,389 Member
    It strongly depends on what type of recipe it is. If it is case of I know how we are going to divide it then per person. For instance: We often make a recipe and we always make it the same way and we finished it start to finish so then a serve is 2 (there is two of us)
    If it is for instance a condiment per 100g or if it is portioned off to go into the freezer I use the weight of the portion size.
    I try to put my choice in the title as well as the date that I made it. - This is as any left overs are stored by dated in the freezer as well.
    I adjust a recipe usually if it is made again as in 80% the cases the ingredient weight will slightly differ
  • kpkitten
    kpkitten Posts: 164 Member
    Weigh the end result. Put this as the number of servings. Weigh your serving. Add this number of servings.

    If your roast weighs 800g and you have 160 on your plate then you add 160 servings and day the recipe has 800 servings.
  • Madwife2009
    Madwife2009 Posts: 1,369 Member
    Queenmunchy wrote: »
    Or weigh your end product and set that as the number of 1g servings. So when you ladle out 250g one day, log 250 servings. 300g the next day, log 300 servings.

    This is what I do as I can never get the same size "serving" twice, they are always different :)

  • lynn_glenmont
    lynn_glenmont Posts: 10,137 Member
    After I create a recipe and weigh the end result, I decide what I want the serving size to be and edit the number of servings to reflect that, and then I add the serving size to the name of the recipe so I don't have to remember or write it down somewhere else, e.g., the name of the most recent recipe I created is "carrot-raisin salad with almonds and coconut (srvg = 76 g)".
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